Les altes pressions i la bioconservació com a estratègies de control de Listeria monocytogenes en productes carnis llestos per al consum. Assajos d’inoculació i modelització matemàtica

• Autores: Anna Hereu Soms
• Directores de la Tesis: Sara Bover Cid (dir. tes.), Dolors Parés i Oliva (dir. tes.), María Teresa Aymerich Calvet (dir. tes.)
• Lectura: En la Universitat de Girona ( España ) en 2014
• Idioma: catalán
• Tribunal Calificador de la Tesis: Antoni Mulet Pons (presid.), Clara Prats Soler (secret.), Anna Jofré Fradera (voc.)
• Materias:
  • Ciencias médicas
    • Ciencias de la nutrición
      • Agentes patógenos de los alimentos
  • Ciencias tecnológicas
    • Tecnología de los alimentos
      • Conservación de alimentos
      • Higiene de los alimentos
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • The present doctoral dissertation deals with the study of the effect of food preservation technologies, such as high pressure (HP) treatments and biopreservation with nisin, on the behaviour of Listeria monocytogenes during the shelf-life of ready-to-eat (RTE) cured and cooked meat products. Several challenge tests were designed and performed through a product-oriented approach and results were mathematically modelled. In cured meat products such as cured ham, an HP treatment was combined with nisin applied directly on the product surface or through interleavers (i.e. active packaging) to assess the effectiveness against Listeria monocytogenes during the product shelf-life.Regarding cooked meat products, besides quantifying and modelling the immediate HP-inactivation of L. monocytogenes, the pathogen behaviour after HP and during the refrigerated storage (between 4 and 12ºC) was also characterised